Green olives
100 g raw
145 kcal
Boiled, 100 g
153 kcal
Roasted, 100 g
171 kcal
Protein, fat and carbs per 100 g
- Protein
- 1 g
- Fat
- 15.3 g
- Carbs
- 3.8 g
- Fiber
- 3.3 g
- Sugar
- 0.5 g
How cooking changes it
Per 100 g of cooked food. Yield is how many grams of cooked food 100 g raw makes: grains absorb water, meat loses it, and some vitamins break down.
| Method | Yield | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|---|
| Raw | 100% | 145 kcal | 1 g | 15.3 g | 3.8 g |
| Boiled | 95% | 153 kcal | 1.1 g | 16.1 g | 4 g |
| Steamed | 97% | 149 kcal | 1.1 g | 15.8 g | 4 g |
| Roasted | 85% | 171 kcal | 1.2 g | 18 g | 4.5 g |
| Fried | 90% | 161 kcal | 1.1 g | 17 g | 4.3 g |
Vitamins and minerals per 100 g
Percent of the daily value for an adult woman aged 19–50. The calculator works out your own.
| Nutrient | Amount | % DV |
|---|---|---|
| Vitamin A | 20 mcg | 3% |
| Vitamin E | 3.8 mg | 25% |
| Vitamin K | 1.4 mcg | 2% |
| Vitamin B1 (thiamine) | 0.02 mg | 2% |
| Vitamin B2 (riboflavin) | 0.01 mg | 1% |
| Vitamin B3 (niacin) | 0.24 mg | 2% |
| Vitamin B6 (pyridoxine) | 0.03 mg | 2% |
| Vitamin B9 (folate) | 3 mcg | 1% |
| Choline | 14.2 mg | 3% |
| Calcium | 52 mg | 5% |
| Iron | 0.49 mg | 3% |
| Magnesium | 11 mg | 4% |
| Phosphorus | 4 mg | 1% |
| Potassium | 42 mg | 2% |
| Sodium | 1,560 mg | 78% |
| Zinc | 0.04 mg | 1% |
| Selenium | 0.9 mcg | 2% |
| Copper | 0.12 mg | 13% |
How much do you need?
Work out your daily targets and log this food in your diary — cooking method included.
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Data: USDA FoodData Central, record “Olives, pickled, canned or bottled, green”.